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Vietnamese Style Caramelized Chicken with Glass Noodles and Stir-Fry

Vietnamese Style Caramelized Chicken with Glass Noodles recipe
 
(Yes we have hidden Sprouts – it's Christmas after all!)
 
Vietnamese Style Caramelized Chicken with Glass Noodles recipeFor the Chicken marinade
 
Ingredients:-
 
6 tbsp Soy Sauce
4 tbsp Fish Sauce
1 tbsp grated Ginger
1 ½ Lemons juiced
175g soft brown Sugar
2 red Chillies finely chopped
 
Method:-
 
(1) Add all the ingredients to a saucepan.
(2) Heat gently stirring well to prevent the sugar burning.
(3) Simmer until you have a syrup.
(4) Set aside.
 
Roasting ingredients:-
 
1 small Chicken
6 dried Bullet Chillies
Cracked Black Pepper
A dash of Oil
½ Lemon
3 cloves of Garlic
 
Method:-
 
(1) Place the ½ lemon and Garlic cloves in the cavity of the Chicken.
(2) Pour a small amount of oil over the Chicken and season with the cracked Black Pepper.
(3) Pierce the skin of the Chicken three times through each breast and insert the dried Chillies. If you cut the stem end of the Chillies and squeeze gently the seeds will fall into the meat.
(4) Spread half of the marinade over the skin of the Chicken. Keeping the remainder on one side.
(5) Heat the oven to 180c and roast for about an hour or until the juices run clear if you spike the thickest part of the thigh. Don't over cook as you want the meat to hold together in the stir-fry.
(6) Set aside.
 
Stir-Fry:-
 
You can choose your own combination but as this was our Christmas meal we added de-constructed Sprouts for a bit of fun!
 
Ingredients:-
 
4 outer leaves of a Savoy Cabbage
8 Sprouts. Strip the leaves and break up the centres (Yes Sue is a little insane!)
3 small Carrots
2 medium Onions
 
Method:-
 
(1) Drain the cooking juices from the Chicken.
(2) Cut as much meat from the Chicken as you require into medium sized chunks. Not too small or it will break down when you fry it. You can remove the skin if you wish.
(3) Finely chop all the vegetable ingredients. Set aside 2 leaves of the Savoy. You are going to deep fry these.
(4) Heat a large frying pan or Wok.
(5) Depending on whether you are serving with rice or noodles add them to boiling salted water and boil until ready. Drain and cover.
(6) Heat your deep fat fryer.
(7) Add the vegetables to the Chicken cooking juices when the frying pan / Wok is smoking hot and fry until tender.
(8) Add the Chicken at the end and turn everything so the Chicken is heated and coated in the frying broth.
(9) Fry the 2 remaining sliced Savoy leaves until crispy and drain.
 
To serve place your noodles or rice on the plates. Add the stir-fry and dress with the deep fried Savoy leaves and a sprinkling of Coriander if you wish. We have also found by experiment that Glass Noodles behave like Prawn Crackers if you break them up and deep fry them. Warm the remainder of the syrup and put it in a bowl. This can be drizzled over the plated dish and also used as a dip.
 

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Pastrogi & Special Fried Rice

 

What do the get if you create a fusion between a classic Polish dish, a classic Cornish dish and a classic Anglicised Chinese dish? Pastrogi with special fried rice obviously! For those don’t have the same sort of mental health issues as us that is a crossed between a Pasty and a Pierogi!

As far as we know this is a first – An invention – An innovation – A monstrosity…. Take you pick!

We didn’t really weigh the ingredients as such. For the pastry you are looking for a workably sticky dough consistency, add a little extra Gram flour if the dough feels too wet or a little extra milk if it feels too dry.

It’s also a while since we did an “Ingredients Alphabet” recipe. So this is “D” for Dill.

Ingredients for the filling:-

Pork mince
Soy Sauce
Salt & Pepper
Dried Dill
Chilli flakes
Garlic Salt
Onion Salt

Ingredients for the pastry:-

1 Egg
Milk
Plain (Gluten free in our case) flour (¾ of the flour content)
Gram flour (¼ of the flour content)
Salt & Pepper
½ tsp Xanthum Gum
1 tsp Dried Dill

Method:-

(1) Mix the filling ingredients and set aside.
(2) Mix the pastry ingredients and adjust the consistency so that you have a workable dough.
(3) Roll the pastry on a floured surface and cut out circles about 6cm across.
(4) add filling to each Pastrogi close to form a mini Pasty shaped parcel and use a little Milk to seal the join.
(5) Shallow fry to brown all sides.
(6) Place in a preheated oven at 180C for 20 minutes.

We had a DIY special fried Rice with ours. But the Pastrogi would work equally well cold for a pack-up or cold tea.

 

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Mini Monster Turkey Burgers with Chilli Sauce

When we have a burger it’s usually an opportunity for mischief and we often end up creating some remodelled “Monster Burger” So as Sue only had ½ a home made Gluten free bun in the freezer we though we should behave and go for the “Mini Monster” version. We still didn’t eat it all. Burger for breakfast it is then!!!!

The Burgers were in the discount at £1.35 for 4. They were labelled “Thai Chilli”. Well who knows? Sue made a Chilli sauce.

Ingredients:-

Tomato Puree
Tomato Sauce
White Wine Vinegar
Fresh ground Black Pepper
Incredibly hot Chilli flakes we bought at the Continental Shop…..

We used our now memorised and almost automated Bhaji batter for the Onion Rings:-

Ingredients:-

100g Gram flour
½ tsp baking powder
½ tsp Chilli flakes
1 tsp ground Cloves
½ tsp Turmeric
Salt

The Burgers themselves had Mayo on the bun base, Salad, Gherkins, a Burger topped with Bacon, a little Chilli Sauce and melted Cheese. With the Burger repeated and then the bun lid added. The Skewer was needed or the whole thing would have collapsed, but the Onion ring on top was just for fun!

Served with a few home cut chips this whole creation was probably less than £3 for both of us…..

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Chicken and Bacon Salad

The final demise of the roasted Chicken and the stir fry pack! We added a few fresh salad components, some crispy grilled Bacon bits and Mayonnaise. A few chopped pickled Gherkins added a bit of acidity and colour.  Although it’s only a salad this was quite a hearty meal.

So including the Bacon Ends (£1.29 for 1kg) Tomatoes, lettuce etc. (Say £2) we have squeezed 6 quite substantial meals our of a Chicken (£2.85) and a stir fry pack (80p) for less than £8 which even for us couple of skin flints is pretty good going!

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Chicken and Cheese Pasty

The second appearance of both the stir fry pack and the roasted Chicken!

There’s not much point in a recipe for this creation, basically anything you have inside some Gluten free home made pastry will do it….

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Chicken Stir Fried Rice recipe

We’re on the “A million ways to spin a whole Chicken out” gig again. Sue roasted the Chicken stuffed with halved Lemons, sprinkled with Chilli flake and fresh Garlic, on a bed of fresh Rosemary. Which in itself would have been a cracking dinner. But yesterday was an unforgivingly hot evening and by the time the Chicken had been in the oven for over an hour neither of us could face a roast dinner. So an impromptu stir fry was hatched. I even sold out and bought a stir fry packet for 80p – How lazy?

Ingredients:-

The thigh meat from the cooked Chicken, stripped
Boiled Rice
Stir fry veg pack
Soy Sauce
Chilli flakes

Method:-

(1) Fry the stir fry mixed vegetables in a little oil.
(2) Add the rice and stripped Chicken
(3) Lace with incredibly hot Chilli Flakes from the local Continental super market!
(4) Drown in Soy Sauce!
(5) Mix well and serve
(6) Listen to Sue swigging on antacid all night…...

It was my turn to cook so steps 4, 5 & 6 are not wise unless you like quite some punch!

 

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